Popiah-making in his blood

A delicious street food snack like this popiah cost on RM2 but and extra filling would cost RM3 at Tan Kee Poh Piah stall in Eng Ann Hawker Centre in Jalan Pekan Baru, Klang.

A 50-year-old tradition of making popiah basah that was passed down to Tan Cheah Kuan from his father continues to woo diners.

Tan, 58, owner of Tan Kee Poh Piah at Eng Ann Hawker Centre in Klang, now plans to pass on his popiah-making skills and business to his youngest son, Wei Jinn, 26, who helps out at the stall.